Santoku
The Santoku blade is wide with a slightly rounded cutting edge and a lowered tip; ideal for vegetables, meat, and fish, producing fine, precise cuts; it impresses with its versatility, control, and clean cuts with minimal effort; not suitable for hard bones or heavily frozen foods.
“Curved” Chef's Knife
The European chef's knife has a long, curved blade with a pronounced tip; perfect for mincing, chopping, and slicing meat, vegetables, and herbs. As an all-rounder, it offers high durability, flexibility in use, and efficient work thanks to the mincing cut; less suitable for extremely fine precision work or delicate cuts.
Nakiri
The nakiri blade is rectangular and straight-edged; specialized for the precise cutting and chopping of vegetables; it allows for exact, even cuts without crushing thanks to the straight edge; not suitable for bones or larger, hard ingredients.
Bread knife (serrated)
The serrated blade of the bread knife is long and features a serrated edge; ideal for cutting bread, crusts, and soft interiors; it cuts effortlessly through hard crusts without crushing the interior; unsuitable for fine cutting work or smooth cuts on vegetables and meat.